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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Rava Laddu

  • 4 tablespoons QBB
  • 80 g cashew nuts, cut into small bits
  • 50 g coconut, cut into small bits
  • 50 g raisins
  • 260 g semolina
  • 15 cardamoms, pounded
  • 150 g icing sugar, sifted
  • generous pinch of saffron
  • 100 ml very hot milk (+ or -)

  1. Heat QBB and fry the cashew nuts and coconut until golden brown. Put into a mixing bowl.
  2. Fry the raisins in the same ghee until puffs up and place it inside the mixing bowl.
  3. In a separate pan, dry roast the semolina until fragrant and transfer to mixing bowl. Add in the cardamom and icing sugar. Stir to combine well.
  4. In the same pan, dry roast the saffron strands on very low heat. Crush it lightly and add it to the hot milk.
  5. Sprinkle the hot milk over the semolina and form into tight balls, the size of a lime. Leave to cool before storing it in airtight container or wrapping in cellophane.

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